Makra Rai, also known as mustard seeds, is a staple ingredient in Indian kitchens. These small seeds release a rich aroma and sharp flavor when heated in oil, making them perfect for tadka in dals, sabzis, and curries.
They are also commonly used in pickles, chutneys, and regional recipes to add depth and authenticity. The seeds are usually cleaned, dried, and packed hygienically to maintain freshness and natural oils.
In addition to flavor, mustard seeds are valued for their digestive benefits and are sometimes used in traditional remedies.
